In a saucepan with a thick bottom to mix honey, sugar, lemon juice. Heat until the sugar is dissolved.

The author of the recipe suggests to use 2 whole eggs, I decided not to, as I once squirrel went the big white flakes. I cooked only with egg yolks. Whisk the egg yolks until light yellow foam.

Still whisking the yolks, slowly pour in the syrup.

Next, pour in the corn syrup, I was replaced by glucose syrup and vanilla.

Now mix all with yogurt, it is important that the yogurt was thick not runny, it is better to use yogurt with a high fat content. If you want a more creamy taste, whisk cream to thick peaks and mix everything together. It is better to send the mass into the freezer, but the ice cream in this version - only the fastest possible cooling of the mass. Then send in the freezer. If ice cream not, be sure to stir a lot, the first hour better than every 20 minutes.

Before serving, hold your ice cream for 20 minutes at room temperature. Perfect for fresh fruit. Savory, sour and vanilla flavor! This dessert you can afford, even at night!